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Chocomouse - Happy Anniversaries and Birthdays to you and your family! I hope you have a wonderful celebration.

Nathaniel turned 34 yesterday - he said they spent their weekend eating their way through Wellington!

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I was looking up a few things on Amazon and one I was curious about was BRM cornstarch - I prefer to use Non-GMO, but I did buy Argo at Harris Teeter - did not want to buy the store brand. Amazon appears to have just about all their line, including rolled oats, steel cut oats and both whole wheat and WW pastry flour. They also have cornstarch. I have no idea about how the prices compare.

HT is carrying more BRM products, but they break them up according to different uses - flours & such in Baking, Oats in Breakfast and grains in the Rice/International area - so it takes a while to find them.

I also saw KABC espresso powder in the Baking section yesterday.

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Lucky you, Mike, with all the eggplant.

There was actually a nice breeze this afternoon - I almost opened my doors.

I was inspired by a recipe in an email to make a peanut noodle salad. I ended up doing a mashup of 2 different recipes - it came out well - I can eat for the next several days. The recipe called for crispy Halloumi which I thought sounded great, but 8 ounces was $14 at Harris Teeter! I didn’t want it that much - ½ pound of tenderloin would have cost less

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It rained briefly today and then it got steamy! I’m having leftovers

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Joan, I wish that rain would come up the coast. There was a storm the other night and we could hear the thunder, but the rain only fell on the south part of the island.

I made tuna salad to go with the leftover kale salad I made yesterday. The kale salad is really good. It was in an email from Southern Living - chopped kale, toasted panko, grated hard boiled egg, a faux Caesar dressing and Parmesan. I used cheddar as my Parmesan had gone by - it’s a salad I will definitely make again.

Edit: the kale salad tastes better tonight - I would probably make more dressing. I meant to add that the recipe calls for curly kale, but I prefer Lacinato (dinosaur) kale

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Happy Anniversary BakerAunt to you and your husband. I can’t believe it’s been that long.

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King Arthur’s email peaked about this my interest but I do not have the time or the inclination (too hot) to try it right now.

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Chocomouse, your salad sounds a lot like a Southern Living recipe I keep thinking about trying - a loaded cauliflower casserole which has the ingredients of a loaded baked potato - cheese, bacon, sour cream, etc.

I turned the rest of my chicken into chicken salad tonight. I enjoyed it with the tabbouleh.

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BA - that’s the way I like to eat, too. But, a lot of time, I’ll make a batch of something like the tabbouleh and eat it for several nights, especially when I don’t feel like cooking.

Will is moving back home in a couple of weeks, so my eating will change some - he needs more protein than I but our tastes are similar. I’m hoping to get my stove and refrigerator in before he comes home. My contractor is supposed to come tomorrow before or after work to discuss the firewall they want you to out in for the induction stove - he says it’s not a big deal, just timing and he is having trouble finding staff. We have a set date for the windows of mid-September.

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I made tabbouleh and roasted chicken tenders. My grill is out of propane, but it would have been too hot to grill anyway.

I haven’t been cooking much this summer just for me. I was in Atlanta the week after the 4th for a buying trip and managed to bring home a souvenir - COVID - fortunately, it was what they term a mild case and I didn’t give to anyone else. The company says you isolate for 5 days after you test positive and then 5 days of masking. My doctor gave me Paxlovid and I had a reaction to THAT too. But my symptoms cleared pretty quickly. I don’t care how mild people say it is - I’d rather not get it again.

EDIT: you can always tell when I’m writing these on my iPad 🙂

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BA - I hope you had a wonderful trip! Thanks for offering to post recipes.

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I received my Emile Henry Long Baker on Saturday. BA, I was wondering if you could recommend any recipes - I've been looking at King Arthur and have seen a couple that I'd like to try, a semolina rye bread and a tomato cheese. I also know there's a hearth fruit bread that you can make in it that I'd also like to try.

Also, using it in general - I noticed that Emile Henry says to grease AND flour the pan and KABC says to just grease it - their temperatures are different as well, EH seems to bake at higher temps than KABC. I was wondering if these make any difference.

I'm heading to Atlanta to the big retail market next week, so it will wait until I get back. Maybe, my contractor will be able to put in the firewall so my oven can come, fridge too - they are at the warehouse ready to be delivered.

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Gifting this article from The Washington Post - you won't need an account to read it
https://wapo.st/3OESSGA

I am amused by this article with such a fancy name. We used to call it "leftovers," "Icebox Revue," and "Train Wreck" when it happened several days later and you just had to use up the bits and bobs. This is what I did for the last two nights!

Tonight, I'm going to make a vegetarian version of Will's Arroz con Pollo using Portobello mushrooms in place of the chicken. I'll through it on a half sheet pan with peppers and onion and some taco seasoning. Going to make the queso sauce to go with it. We found a great recipe that uses evaporated milk which keeps it from separating.

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For the last 2 nights I’ve had open faced cheese sandwiches made with my Irish oatmeal bread - last night with cherry tomatoes and tonight with avocado - both in the broiler to Nell the cheese.

Work has been crazy busy and it’s been too hot!

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So I just tried to search again on my laptop this time. Found it - I also discovered that there is actually a place where you can choose which forum - on my computer it's in dark purple, so it was hard to read - I'm also having trouble seeing fine print right now - I had searched from my iPad before, but it may have had a forum selected that I didn't know - I thought I was searching everything. Thanks for everyone's input.

BA, you and I are on the same track regarding the recipe. I will definitely back off on the yeast again - I might do 1 ½ teaspoons (I had written 2) go down further on the honey to 2 tablespoons (I used 3 this time) and perhaps add another ¼ cup flour. I will try the yeast and honey first and then see where I am. The bread I have should last for a couple of weeks.

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